Varhadi Aloo Bhat is a spicy pulao from Maharastra made with a ground paste and can be simply served with just raitha. This makes an excellent lunch box dish as its easy to make.
I adapted this recipe from here and it says this dish is part of the offering in Krishna prayer meetings. I have been always wanting to make the elaborate Lunch Thalis described in this site. Though for this marathon, I ended up picking some of the rice dishes. I waited almost until last week to make this and finally on the Election day, when it was off for us, I ventured to make this pulao along with Tiranga Pulao.
I felt the spice level is much less than what we normally have, especially if I was going to just serve raitha. So I added some more green chilies to the rice. Only later I realized I could have easily made Aloo Tamatar with this. Anyway, we enjoyed this easy to put pulao and if you are short of ideas, then this is one dish you can make.
Varhadi Aloo Bhat is my choice for V in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for V in C4AS, go ahead check it out!
A to Z Biryani/Pulao/Khichadi Festival!
A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
L for Lima Beans Biryani
M for Moti Pulao
N for Navratan Pulao
O for Orange Pulao
P for Parda Biryani
Q for Qubooli Biryani
R for Ram Pulao
S for Shahi Khichdi
T for Tiranga Pulao
U for Ulava Charu Vegetable Biryani
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Step By Step Pictures for making Varhadi Aloo Bhat
Varhadi Aloo Bhat | How to make Maharastra Varhadi Aloo Bhat
For the paste
5 nos Green Chillies, chopped
1 inch Ginger
2 no Cinnamon
3 tsp Coriander Seeds
For the Rice
1. 5 cups Basmati Rice
2 large Potatoes
12 to 15 Cashew Nuts
3/4 cup Curds / Yoghurt
1/4 cup Copra / Dry Coconut, grated
1/2 cup Coriander Leaves, chopped
A Pinch Turmeric Powder
Salt to taste
2 tbsp Ghee
Cooking Oil for deep frying
Wash and peel potatoes and cut into cubes.
Wash rice and set aside.
Fry potatoes and cashew nuts separately. Set aside.
In a mixer, take green chilies, ginger, cinnamon, coriander seeds and make them into a paste using water.
Making the Pulao
Heat a pressure cooker with 2 tbsp ghee and fry the ground paste.
Now add fried potatoes, curds.
Add drained rice and combine well.
Add 3 cups water, salt and cook the rice.
Once the pressure falls down, remove the lid, save some fried cashews for garnish, add the rest and fluff well. Top it with dry grated coconut, coriander leaves, and the remaining cashews.
Since the ground green chili paste wasn’t spicy, I add another 3 to 4 as whole to the rice.